Recipe from The Sunset Cookbook
Serves: 4 to 6
Time: 1 hour
- 1 head fennel (3⁄4 lb.)
- 3 tbsp. olive oil
- 1 onion (1⁄2 lb.), chopped
- 2 garlic cloves, minced
- 1⁄4 cup chopped flat-leaf parsley, divided
- 3 cans (14.5 oz. each) diced tomatoes
- 2 cups dry white wine
- 1⁄3 cup tomato paste
- 1 tbsp. dried basil
- 1⁄2 tsp. each dried oregano and red chile flakes
- 1 dozen clams in shell suitable for steaming (discard any that are not closed), well scrubbed
- 2 cooked Dungeness crabs (about 2 lbs. each), cleaned and cracked
- 1 lb. large shrimp (21 to 30 per lb.), peeled and deveined
- Salt and freshly ground black pepper
1. Trim off and discard tough stalks and base of fennel head. Core and chop bulb.
2. In a 6- to 8-qt. pan over medium-high heat, stir fennel, oil, onion, garlic, and 2 tbsp. parsley until onion is limp, 8 to 10 minutes.
3. Add diced tomatoes (with their juice), wine, tomato paste, basil, oregano, and red chile flakes. Bring to a boil over high heat. Cover and simmer over low heat until flavors are well blended, about 15 minutes.
4. Add clams and crabs. Cover and bring to a boil over high heat, then reduce heat and simmer, covered, for 5 minutes (transfer any opened clams to a bowl and cover to keep warm). Stir in shrimp, cover, and simmer until clams finish popping open, shrimp turn pink, and crab is hot, 6 to 9 minutes longer; remove seafood as it finishes cooking. Discard clams that have not opened.
5. Season cioppino with salt and pepper to taste and ladle into bowls with seafood. Serve sprinkled with remaining 2 tbsp. parsley.
Per serving: 309 cal., 29% (90 cal.) from fat; 35 g protein; 10 g fat (1.4 g sat.); 21 g carbo (4.3 g fiber); 798 mg sodium; 176 mg chol.